The heart of this macaroni salad lies in its velvety dressing. The combination of creamy mayonnaise, tangy mustard, a touch of honey, and a hint of black pepper creates a harmonious balance of flavors. Each bite delivers a medley of textures—the tender macaroni, the soft chunks of potato, and the crunchy green beans and carrots. The hard-boiled egg garnish adds a finishing touch, both visually and in taste, ensuring this salad becomes a crowd-pleaser at any gathering.
Ingredients
- 2 cups elbow macaroni (uncooked)
- 1 large potato (peeled and diced)
- 1 medium carrot (peeled and diced)
- ½ cup green beans (trimmed and cut into 1-inch pieces)
- 1 hard-boiled egg (peeled and chopped for garnish)
- ½ cup mayonnaise
- 1 tablespoon yellow mustard
- 1 teaspoon honey
- ¼ teaspoon black pepper (or to taste)
- Salt (to taste)
Instructions
- Boil the Macaroni and Vegetables:
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to the package instructions until al dente.
- While the macaroni is cooking, in a separate small saucepan, boil the diced potato, carrot, and green beans for 8–10 minutes, or until tender. Drain and set aside.
- Prepare the Dressing:
- In a medium bowl, mix mayonnaise, yellow mustard, honey, and black pepper. Adjust the seasoning with salt to your taste. Stir until smooth and creamy.
- Combine the Ingredients:
- Drain the cooked macaroni and rinse under cold water to stop the cooking process. Place it in a large mixing bowl.
- Add the boiled vegetables (potato, carrot, and beans) to the macaroni. Pour the dressing over the mixture and gently toss to coat all the ingredients evenly.
- Garnish:
- Chop the hard-boiled egg into small pieces and sprinkle it over the top of the salad for a decorative and flavorful finish.
- Chill and Serve:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows the flavors to meld beautifully. Serve cold or at room temperature.
